Key Lime Pie

Crust:
1.25 cup low fat graham cracker crumbs
4 TBSP veggie oil spread
1TBSP sugar
1/8 tsp salt

Filling:
1/3 cup cold water
1 envelope unflavored gelatin
22 key limes or 4-5 regular limes
1 can (14 oz) fat free sweetened condensed milk
1.5 cups plain fat free yogurt

Crust: Preheat oven to 375. In 9 inch pie plate, mix crumbs with veggie oil spread, sugar, salt. With hands, press onto bottom and up sides of pie plate. Bake 10-12 minutes, until golden. Cool until ready to fill

Filling: In saucepan, add water and gelatin. Let stand 2 mins to soften, then cook on low to dissolve, stirring. Squeeze 1/2 cup juice from limes (if using regular limes, also grate 2 tsp lime zest). In a bowl, whisk lime juice, milk, yogurt (and peel, if applicable). Whisk in gelatin mixture. Spoon filling into crust. Cover and refrigerate at least 2 hours to set.

235 cal/serving
5g fat
0g fiber
**When I made it I used vanilla yogurt and a pre-made Keebler crust. Came out good.

Rosemary Chicken

4 Chicken Thighs (~1.25 lbs total)

1.5 TBSP fresh Rosemary leaves, chopped finely

1 tsp lemon zest

1 tsp kosher salt

1/2 tsp ground pepper

Cooking spray

2/3 cup white wine

Remove bones and excess fat from chicken thighs, leaving skin in tact. Combine rosemary, zest, salt & pepper in a small cup. Rub over the chicken.

Place in a baking dish and bake at 350 until meat is done (guessing 30 mins). Flip if necessary.

Transfer chicken to plates and pour wine into the pan. Let boil 2 mins (may need to put on heat again). Spoon liquid over chicken.

**Note: The original of this recipe called for the chicken to be cooked in a skillet. This didn't work well when I tried it. I think the oven would provide for a more even cooking of the meat. Might require some improv regarding the wine though. Also, this picture isn't from this exact recipe**

245 cals/serving

17g fat

0 g fiber

Basic Muffins

1.75 cups flour

1/4 cup sugar

2.5 tsp baking powder

3/4 tsp salt

1 egg

3/4 cup milk

1/3 cup cooking oil

Ripe bananas

Oven at 400.

In a large mixing bowl stir together the flour, sugar, baking powder and salt. Add egg, milk, and oil. Stir until just moistened. Batter will be lumpy. Grease muffin pan or line with baking cups. Fill cups 2/3 full. Bake at 400 for 20-25 minutes or until golden. Remove from pan and serve warm. Makes 10-12 muffins.

Blueberry Muffins

Prepare as above, except combine 3/4 cup fresh or frozen blueberries, thawed, and 2 TBSP additional sugar.

Cranberry Muffins

Prepare as above except coarsely chop 1 cup fresh or frozen cranberries and combine with 1/4 cup additional sugar.

Apple Muffins

Prepare as above except stir 1/2 tsp ground cinnamon into flour mixture. Fold in 1 cup chopped and peeled apple.

Banana Nut Muffins

Prepare as above except decrease milk to 1/2 cup. Stir in 1 cup mashed banana and 1/2 cup chopped walnuts.

Pumpkin Muffins

Prepare as above except increase sugar to 1/3 cup. Add 1/2 cup canned pumpkin to mixture. Stir in 1/2 tsp ground cinnamon and 1/2 tsp ground nutmeg into mixture.

Steak with Potato Salad and Blue Cheese Vinaigrette

Total Time: 30 mins

Serves 4

1 pd small red potatoes (about 12)

Kosher salt & black pepper

1/4 cup plus 1 TBSP olive oil

4 small steaks (i.e. Newport, flat iron or top round), 1.5 pounds total

2 TBSP white wine vinegar

1 small head Boston lettuce, torn (about 4 cups)

Place potatoes in a large pot and add enough water to cover. Bring to a boil and add 2 tsp salt. Reduce heat and simmer until tender, ~15 mins. Drain. Run under cold water to cool. Using for or fingers, break potatoes in half.

Meanwhile, heat 1 TBSP oil in a large skillet over medium high heat. Season the steaks with 1 tsp salt and 3/4 tsp pepper and cook until done to taste.

In a large bowl, combine the blue cheese, vinegar, remaining 1/4 cup of oil, 1/2 tsp salt and 1/4 tsp pepper. Add lettuce and potatoes and toss to coat. Serve with steaks.

Salmon with Brown Butter, Almonds and Green Beans

Total time: 20 mins

Servings: 4

4 TBSP unsalted butter

1.25 lb skinless salmon fillet, cut in 4 peices

Kosher salt and black pepper

1 pound green beens, trimmed and cut in half crosswise

1/4 cup sliced almonds

2 TBSP capers

*Heat 1 TBSP of the butter in a nonstick skillet over medium heat. Season the salmon with 1/2 tsp salt and 1/4 tsp pepper. Cook until opaque throughout, 3 to 5 mins per side. Transfer to plates.

*Fill a second skillet with 1/2 inch water, bring to boil, and add in 1/4 tsp salt. Add the green beans, cover, and steam until just tender, 4 to 5 minutes: drain and transfer to plates.

*Wipe out the green bean skillet and heat the remaining butter over medium heat. Add the almonds and cook, stirring frequently, until the almonds and butter are golden brown, 2-3 minutes. Stir in capers. Spoon over the fish and green beans.

Per Serving:

396 Calories

9 Grams Fat

4 Grams Fiber

Philadephia Vanilla Mousse Cheesecake

*
Prep time: 20 mins
Total time: 6 hrs (incl refrig)
Serves: 16

40 Nilla Wafers, crushed (about 1.5 cups)
3 tbs butter, melted
4 packages (32 oz) Philly Cream cheese, softened and divided
1 Tbs + 1 tsp vanilla, divided
3 eggs
1 tub (8 oz) Cool Whip
1 cup sugar

9 inch springform pan

Heat oven to 325.

Mix water, crumbs and butter. Press into bottom of 9 inch springform pan

Beat 3/4 of the cream cheese, 3/4 cup of sugar and 1 tbsp vanilla with mixer until well blended. Add eggs one at a time, mixing on low after each until just blended. Pour over crust.

Bake 50-55 mins or until center is almost set. Run knife around rim of pan to losen cake. Cool completely in pan.

Beat remaining cream cheese, sugar, and vanilla in large bowl until well blended. Whisk in cool whip. Spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving. Garnish with fresh berries if desired.

*Note that photo isn't of the cheesecake in the recipe. I couldn't find one to match. This cheesecake has a light and fluffy layer over the heavier cheesecake layer.